Lemon Chicken with Buttermilk Dressing

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The chicken is inspired by Ina Garten’s Parmesan Chicken. I’ve simplified it, added lemon, and an unbelievably easy and delicious buttermilk dressing that you’ll find lots of other uses for. I’ve posted this dinner before, but it bears repeating. Just like you, we have our favorites, and besides, I do it a little differently every time…
..copied from website

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  • 2

Ingredients

  • Put the garlic and parsley in the bowl of a small food processor and process until finely minced. Add in:
  • Buttermilk Dressing
  • makes about 1 1/2 cups
  • 1 garlic clove
  • 2 Tbsp fresh parsley
  • 1/2 cup buttermilk1/2 cup sour cream
  • 1/2 cup mayonnaise
  • juice of 1 lemon
  • Process until well blended. Stir in:
  • salt
  • fresh cracked pepper
  • a handful of finely snipped chives
  • Taste for seasoning adjustments. Pour into a jar and refrigerate till needed.
  • Lemon Chicken ~~~adapted from Ina Garten
  • serves 2
  • 6 about 6 medium chicken tenders
  • 1 cup buttermilk
  • Pour the buttermilk into a pie dish or square baking dish. Add the chicken and coat completely. Cover with plastic wrap and refrigerate until you are ready to cook. This can be done way in advance, if you like. Or not, your choice.
  • 1 head romaine lettuce
  • 1 tomato
  • Parmesan cheese for sprinkling
  • Prepare two dinner plates with chopped lettuce and tomato. Sprinkle generously with the cheese.
  • 1 cup flour
  • 1/3 cup grated Parmesan cheese
  • salt and freshly cracked pepper
  • zest of 1 lemon
  • Mix the flour, cheese, salt, pepper and lemon zest in another pie plate or baking dish.
  • olive oil
  • juice of 1 lemon

Preparation

Step 1

Coat the bottom of a saute pan with olive oil and heat until quite hot but not smoking.
Take the tenders out of the buttermilk and dredge in the flour mixture, making sure to coat all surfaces. Saute in the oil until golden brown on both sides and cooked through. Squeeze the lemon juice into the hot pan and swirl around. Most of the liquid will evaporate immediately.
Serve the hot chicken over the salad, and drizzle lots of buttermilk dressing over all.

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